The Radikon winery is located in Oslavia, on the plateau that goes from the bridge on Isonzo river, near Gorizia, to San Floriano hill.
The company consists of about eighteen hectares of vineyards located near the company headquarters and placed on steep slopes, very tiring to work but very generous in quality level. The soil consists mainly of eocene marls and corresponds to the optimal conditions for excellence viticulture.
Since 1980, the company is run by Stanislao (Stanko) Radikon, his wife Suzana and their son, Saša.
We have always actively sought to make natural wines, with the highest respect for the soil and the environment.
This belief has let us abandon all chemical additives and reduce treatments to the least possible, both in the vineyards and in the cellar, since 1995. In our vineyards the yields are very low (4 to 5 bunches for each vine), and the grapes are harvested by hand in small boxes only at optimal ripeness.
In the cellar, the grapes are de-stemmed and left on their skins in wooden vats for a long time. During this maceration we do 3 to 4 stirrings per day. In other words, we use the same vinification process for white wines as those used for red wines. The material extracted during this maceration allows us to produce wines without preservatives, so we are absolutely certain that they are 100% wine. The wine is aged for three years in large wooden barrels and then for one more year in bottle. It may be slightly unclear because it is not filtered in any way. Because of the skin maceration, it is deeply and intensely colored.
For tasting our wines at their best, we suggest drinking the wines at 15° C/ 59 F, and do not place them in the refrigerator for a longer period.
-From the producer
80% Chardonnay/20% Sauvignon Blanc. Radikon’s 750ml bottlings, known informally as the “S” line, are Sasa Radikon’s addition to his dad Stanko’s original 500ml line: they are still “orange” wines but less intensely so due to a shorter period of skin contact and aging. Otherwise, all of the wines are made identically: the Chardonnay and Sauvignon are destemmed, crushed and co-fermented with natural yeasts in oak vat, with no temperature control and no sulfur. Maceration lasts for 10-14 days (versus 2.5-3 months for the flagship wines). After a gentle pressing, the wine is put in 6000-liter Friulian-made French oak botti for a year on its lees; it is bottled with a tiny amount of sulfur and without filtration and then aged in bottle for a year before release. Slatnik is named for a nearby village.